Ingredients
Scale
Ranch Buns:
- 1/2 cup chicken broth or water
- ¼ cup + 6 teaspoons (separated) Tessemae’s Zesty Ranch Dressing
- 1/4 cup honey
- 1 teaspoon apple cider vinegar
- 5 eggs
- 2 1/4 cups blanched almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- ½ teaspoon garlic powder
Lemon Garlic Chicken Salad:
- 1 pound cooked chicken breasts
- ¼ cup Tessemae’s Lemon Garlic Dressing
- ¼ cup dairy free plain yogurt
- 1 teaspoon lemon juice
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon chopped parsley
Instructions
Ranch Buns:
- Preheat the oven to 350°F.
- Add the broth or water, honey, 1/4 cup Tessemae’s Zesty Ranch Dressing and vinegar to the mixing bowl and mix with a whisk for 30 seconds. Add the eggs, one at a time, beating in after each addition. Add the almond flour, coconut flour, baking powder, baking soda, garlic powder, and salt and mix until combined.
- Pour the 6 teaspoons of Tessemae’s Zesty Ranch Dressing into 12 muffin tins (1/2 teaspoon in each one) and swirl it around to coat the sides of the tins. Place in the oven without batter for about 1 minute. Remove from the oven and scoop batter into each tin until they are about 2/3 full.
- Bake for 15-20 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean when. Cool for 20 minutes.
Lemon Garlic Chicken Salad:
- Shred your cooked chicken with a fork and place it in a bowl. In a smaller bowl combine Tessemae’s Lemon Garlic Dressing, yogurt, lemon juice, salt and garlic powder. Pour the mixture over the chicken and toss to combine. Add in parsley and stir again.
- To assemble sandwiches, slice the buns in half horizontally and place chicken salad inside!